How to Brew Panamanian La Esmeralda Palmyra Coffee by Pour-Over_Pour-Over Brewing Tutorial for La Esmeralda Coffee

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Product Information

Country of Origin: Panama

Estate: La Esmeralda

Region: Palmyra

Grade: SHB

Certification: Rainforest Alliance (RFA)

Altitude: 1400-1700 meters

Processing Method: Wet-Process Style

Variety: Catuai

Harvest Period: January - March

Roast Level: Medium (CITY +)

Package Specifications: Half-pound one-way valve bag (227 g)

Recommended Brewing Methods: Pour-over, siphon, French press, flannel filter, AeroPress, moka pot, etc.

Flavor Notes: Vanilla, citrus, Swiss chocolate, caramel, sweet potato sweetness, smooth, clean, rich texture

About La Esmeralda Estate

On Panama's La Esmeralda Estate: "La Esmeralda" in Spanish was translated as "Emerald Estate" on the Discovery Channel program [Coffee's Most Fragrant] the year before last, and we will continue to use that translation. This estate is extremely famous in the global specialty coffee circle.

Prestigious Awards

- 1st Place, Specialty Coffee Association of America Roasters Guild Cupping Pavilion (2007, 2006, 2005)

- 2nd Place, Coffee of The Year (2009, 2008)

- 1st Place, "Best of Panama" (2010, 2009, 2007, 2006, 2005, 2004)

- 1st Place, Rainforest Alliance Cupping for Quality (2009, 2008, 2007, 2006, 2004)

Important family members Rachel and Daniel have both been invited to visit Taiwan. Rachel remains the chairperson of the Panama Specialty Coffee Association. During this year's BOP competition, she told me that La Esmeralda would not enter the 2012 BOP competition. Although this year's independent auction batches from Emerald Estate still show championship potential, the family decided not to compete. La Esmeralda (Emerald Estate) has won 14 different coffee competition championships to date, with auction prices setting world records three times, particularly the $130 per pound in 2007, which drew extensive media coverage.

Certifications

Certifications: eco-friendly, Rainforest Alliance Certified.

Due to their commitment to ecological protection, the estate's coffee has received Rainforest Alliance certification.

The Rainforest Alliance uses traditional agricultural methods to prevent over-cultivation, which both protects natural ecosystems and sustains the livelihoods of farmers on excellent agricultural estates. By changing land use methods, business practices, and consumer behavior, it protects ecosystems to achieve biodiversity conservation and sustainable global ecological development. Beyond ecological concerns, producers must also be properly cared for, ensuring their right to work and a proper wage, and protecting them from exploitation. Their working environment, living conditions, and families must have their needs for life, education, and medical care met as well.

Brewing Guide

How to Brew Panama Coffee [La Esmeralda Palmyra Coffee]

FrontStreet Coffee Pour-over Reference: Weigh 15 g of [La Esmeralda Palmyra Coffee] and grind to medium, with the particles slightly coarser than table salt. We use a BG grinder setting 5R (60% standard sieve pass rate), water at 90 degrees C, and a V60 dripper.

Pour hot water from the kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. After 15 seconds, brew to 30 g, then stop pouring. When the time reaches 1 minute, perform the second pour. For the second pour, like the first, pour in clockwise circles centered on the middle of the dripper, avoiding the area where the grounds meet the filter paper to prevent channeling.

Leave one circle when pouring toward the outermost edge of the coffee bed, then brew in circles toward the center. At 2 minutes 20 seconds, brew to 220 g to complete the process.

Cold Brew [La Esmeralda Palmyra Coffee]

FrontStreet Coffee Cold Brew [La Esmeralda Palmyra Coffee] Reference:

Panama coffee [La Esmeralda Palmyra Coffee], light to medium roast, BG grinder setting 4B, grind level 3, 20 g of beans, 83 degrees C water temperature, bloom for 3 minutes, Chemex brewer, then cold brew with ice water, total water volume 200 ml.

FrontStreet Coffee Recommendation

If La Esmeralda sparks your interest in Panama, FrontStreet Coffee's Boquete offerings are a great next step. The FrontStreet Boquete Washed Geisha is an estate-level introduction to Geisha, grown at 1,600 meters where fertile volcanic-ash soil feeds the plant's rich aromatics; brewed, it shows the jasmine, green tea, honey, citrus, and orange flavors unique to Geisha.

For a lighter entry into Geisha character, the FrontStreet Panama Washed Flower Butterfly is a blend with half Geisha lineage, made from Geisha, Caturra, and Catuai grown in Boquete's Baru volcano area. Panama's special microclimate, generous rainfall, wide day-night temperature swing, and volcanic-rock soil, plus careful harvesting and processing, give it excellent body, citrus acidity, and Geisha's jasmine aroma, and it suits both pour-over and cold brew.

And for the highest grade, the FrontStreet Esmeralda Red Label Geisha is harvested from a single plot above 1,700 meters with a cupping score of 91, showing a refined orange-honey character. If you prefer a non-Geisha classic from the same estate, the FrontStreet Esmeralda Diamond Mountain comes from the estate's Jaramillo and Canas Verdes farms, with Caturra and Catuai varieties grown in volcanic soil under original forest shade, giving the green beans abundant fruit aroma and sweetness.